‘Cuz soup is good food.
Happy new year, folks! I hope you’re making big plans, working towards goals, being kind to yourself and others, and basically having zero life problems. Hahahaha! I’m kidding. I hope you all are just doing what it takes to get by. Bonus if any of the above comes into play.
If you’re one of the zillions of people who decided 2017 was the year to go vegan, well, you’re in luck! My husband is ditching meat (mostly) and I’m here to support him even if what I really want is a double cheeseburger. So my first recipe out of the box is this gluten-free ribollita, which I have made before but now I’ve changed it up a bit to add some more texture. It is vegan only if your bread is vegan, but otherwise it’s all vegetarian. So that’s good too, I suppose.
The last time I made this I had some of the amazing gluten-free sourdough from Bread Srsly to pour over. But this time my local store that usually carries it, has stopped carrying it. GET IT TOGETHER EREWHON.
But whatever your bread choice (but Bread Srsly’s sourdough is THE BEST) toast it up before pouring the soup on and you’ll have a very satisfying, healthy, winter-y meal.